Butter Murukku

Butter Murukku

INGREDIENTS :

Rice flour - 1 cup
Roasted gram / putani - 1/2 cup
Butter - 2 tblsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Hing - a pinch
Salt - as per taste
Water - to knead the dough
Oil for deep frying

METHOD :

 In a bowl put all the dry ingredients.

Add butter to this and mix well.

Put water and knead to a soft dough and keep aside for 20 mins.

Heat oil and deep fry to golden brown colour

Once done store it in airtight container.

Phenori / Chiroti

Phenori

INGREDIENTS :

Maida – 1/2 cup

Ghee – 1 tblsp + 2 tblsp

Sugar – 2 tsp

Salt – a pinch

Rawa / semolina – 3 tblsp

Water

Oil for deep frying

For dusting :

Sugar – 1/2 cup

Green cardamom – 4-5

PROCEDURE :

Take maida in a bowl. Add sugar and salt to it. Heat 1 tblsp ghee till smoky hot and add it to the mixture.

Add water and knead to a smooth dough. Keep this aside.

In a mixie jar add the ingredients under “for dusting” and powder the sugar.

Make medium sized balls out of the dough and roll it to thin sheets. Make 5 sheets like this.

Take a sheet and spread ghee on it. Sprinkle some semolina on it and place one more sheet. Repeat this step for remaining 4 sheets as shown  below.

Roll these sheets and cut it into 1 inch thick pieces. Now gently press each with your palm.

Now roll into semi thick puris and fry in oil till golden brown.

Dust the puris in sugar powder on both sides.

Our phenori is ready, store in air tight container.